Spaghetti (Meat) Sauce

I love spaghetti and am perfectly happy to use zoodles as my pasta replacement, but I needed a sauce. Here is what I have come up with. You could leave out the beef broth, but I found it cuts the carbs from the tomatoes and creates a rich flavor without diluting the traditional taste. This is great on zoodles, over meatballs or any where else you would use a meat sauce.

Spaghetti Sauce  

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  • 1 1⁄2 lbs ground beef
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (I prefer a sweet onion)
  • 1 bell pepper, diced (I like orange or red best)
  • 2 cloves garlic, minced (to taste)
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt (or to taste)
  • ground pepper
  • 1 (6 ounce) can tomato paste
  • 2 (16 ounce) cans tomato sauce
  • 1 (28 ounce) can diced tomatoes
  • **OR Sub tomato products with an equal amount of No Sugar Added Premade Sauce** (adjust seasonings accordingly)
  • 2 cups beef broth
  • 8 ounces fresh mushrooms, sliced and sauteed in butter (optional)
  • 1/2 cup red wine (optional)
  • parmesan cheese, freshly grated (optional)


  • Brown the ground beef, onion, bell pepper and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
  • If you drain the fats from the beef, add a tablespoon or 2 of olive oil back in.
  • Add tomato paste, tomato sauce, beef broth and diced tomatoes. (and wine if you are using it)
  • Stir well and bring to a simmer over medium heat.
  • Cover and simmer for 1 1/2 hours.
  • Top with sauteed mushroom. (These can be added in if everyone is a mushroom eater)

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